Pappardelle With Mushroom Marsala Sauce
Credits
Italian Food
Ingredients
1 Pound Mixed Mushrooms (Portabella, Porcini, Shitake, Cremini, or Button Mushrooms)
1/2 Cup Finely Chopped Onions
2 Cloves Garlic, Peeled And Finely Chopped
4 Tablespoons Dried Porcini Mushrooms
2 Tablespoons Olive Oil
2 Tablespoons Softened, Unsalted Butter
1 Teaspoon Fresh Thyme, Finely Chopped
Salt & Pepper
1/2 Cup Dry Marsala Wine
1/2 Cup Beef Broth
3/4 Cup Heavy Cream
1/4 Cup Fresh Parsley, Finely Chopped
Directions
Pappardelle are thick strips of fresh pasta, which are topped with a sauce of tender, mixed mushrooms, cream, and Marsala wine in this great recipe. You can simplify the recipe by buying a good quality papparadelle already made, and simply prepare the sauce to top. Use a mix of mushrooms to create a depth of flavor, and if you have trouble finding the dried porcini, you can eliminate them, but they do add a richness to the sauce.
Wash, dry and coarsely chop the fresh mushrooms. Soak the dried mushrooms in 1/2 cup of warm water for 20 minutes. Strain the liquid, reserve, and finely chop the mushrooms. In a heavy saucepan, heat the oil and butter and cook the onions until they are translucent and soft. Add the garlic and cook another minute or two. Add the mushrooms, and cook for about 5 minutes, or until the mushrooms are cooked and beginning to brown. Add the thyme, dried porcini, salt and pepper. Add the marsala wine, reserved mushroom water, and broth and cook until reduced by half. Add the cream, and cook until the sauce has thickened.
Cook the pasta in boiling, salted water until it is cooked al dente. (About 2 to 3 minutes). Once cooked, drain, and add the pasta to the saucepot. Cook a couple of minutes, stirring the sauce with pasta to coat. Serve hot, topped with some fresh, chopped parsley.
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